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Rheinische Friedrich-Wilhelms-Universität Bonn, Institut für Ernährungs- und Lebensmittelwissenschaften
Andreas Schieber, born in 1966, studied food chemistry at the University of Stuttgart and received his doctorate in 1996 from the University of Hohenheim. After his second state examination at the Chemical and Veterinary Investigation Office in Stuttgart, he returned to the university in 1997 and qualified as a professor there in 2004 in chemistry and food technology. From 2008 to 2011, he was professor and Canada Research Chair in Functional Foods and Nutraceuticals at the University of Alberta, Edmonton, Canada. Since 2011, he has held the professorship for Molecular Food Technology at the University Bonn, Germany.
Leitmotif
By bringing together food chemistry and food technology, valuable insights can be gained into the molecular processes in foods while they are being processed.
Activities
Andreas Schieber is Adjunct Professor at the University of Alberta, member of the Editorial Advisory Board of the Journal of Agricultural and Food Chemistry and of the Editorial Board of Current Opinion in Food Science. He is also a member of the Scientific Advisory Board of the Research Association of the German Food Industry (FEI) and is on the Technical Advisory Board of the journal “Ernährung im Fokus”. He has published more than 240 original papers, reviews and book chapters.
Awards
Andreas Schieber has received several national and international awards for his scientific work. Among them are the Josef Schormüller Memorial Prize of the Society of Food Chemistry (2002), the Georg Carl Hahn Research Prize (2003) and the Prize of the International Society for Antioxidants in Nutrition and Health (2012). In 2020, he was awarded the teaching prize of the University of Bonn.
Focus
His research focuses include the effects of technological measures on secondary plant compounds, food quality and authenticity monitoring, the recovery and application of valuable compounds from side streams of raw plant materials processing, and reactions of phenolic compounds.
Methods
The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly (…)
Covid vaccination improves effectiveness of cancer treatment
Patients with nasopharyngeal cancer are often treated with drugs that activate their immune system against the tumor. Until now, it was feared that vaccination against Covid-19 could reduce the success of cancer treatment or cause severe side effects. A recent study by the Universities of B ... more
Hemophilia: Training the immune system to be tolerant
Hemophilia A is the most common severe form of hemophilia. It affects almost exclusively males. The disease can usually be treated well, but not for all sufferers. A study at the University of Bonn has now elucidated an important mechanism that is crucial for making the therapy effective. T ... more
Fish to help in search for MS drugs
The zebrafish serves as a model organism for researchers around the world: it can be used to study important physiological processes that also take place in a similar form in the human body. It is therefore routinely used in the search for possible active substances against diseases. Resear ... more
A colorful variety of reactions
The continuing trend towards sustainability, naturalness and healthy nutrition is making plant-based food ingredients with biofunctional and technofunctional properties increasingly important. Polyphenols, synthesized by plants as secondary metabolites, possess the molecular characteristics ... more
How gold plasma can make hidden structures visible
In recent years, microcomputed tomography (μCT) has become a standard method in many medical, scientific and industrial fields. This non-invasive technique enables three-dimensional imaging of a wide variety of structures. However, a new combination of methods now makes it possible to visua ... more
Markus Lambertz, born in 1984, studied biology with a focus on zoology, paleontology and geology in Bonn, where he graduated with a diploma degree in 2010. After a research stay over several months in Ribeirão Preto (Brazil) he worked on his doctoral thesis in Bonn, receiving his doctorate ... more
Jürgen Bajorath studied biochemistry and obtained diploma and Ph.D. degrees from the Free University Berlin (West). He is Professor and Chair of Life Science Informatics at the Bonn-Aachen International Center for Information Technology (B-IT) and the LIMES Institute of the University of Bo ... more
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